One of the greatest advantages of salads in modern life is that they are easy to make at home. Moreover, if you want to cut down on your cholesterol levels, you should start consuming more and more raw, leafy vegetables. If you want to make it part of your dietary habits, then you must know how to make it interesting. There are many ingredients that add extra dietary punch.
Tara Deshpande Tennebaum, a trained chef and author, has come out with a new book An Indian Sense of Salad: Eat Raw, Eat More. In her second book, Tara shows how to use fresh, local, easily available Indian vegetables, fruits, nuts and seeds, natural sweeteners and cold-pressed oils to prepare a range of raw and partially cooked salads from around the world. She deconstructs classic Indian dishes to their raw form, creating salads that make healthy and satisfying meals.
Tara brings out several lesser known ingredients from diverse Indian cuisines. She successfully marries culinary traditions from Japan, France, Italy and the United States with India’s own repertoire to create a vast array of salads that can be eaten as sides, condiments, or complete meals. In addition, the book takes a look at the development of salads across the world, provides tips on preparing salads in a hot, tropical climate, and makes a strong case for the complex flavors and sensory satisfaction raw, organic and minimally processed foods can bring to one’s diet.
Tara’s earlier cookbook, A Sense for Spice: Recipes and Stories from a Konkan Kitchen was released in 2013.
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